From Garden to Gastronomy: The SJI International Preschool Farm to Table Experience

SJI International Preschool recently celebrated a unique milestone in hands-on learning with a special Farm to Table Experience at The Dempsey Project. On 30th July, over 30 families gathered for two sessions of culinary exploration, joined by the Preschool Team and Mr James Yin from V-Plus Agritech, our circular agriculture solutions provider. The event brought to life the lessons learned through the school's innovative Aquaponics programme, transforming fresh harvest into a delicious feast.

At the heart of the experience was a menu specially curated by renowned Chef Jeremy Nguee. What made it truly special was that the children had actively participated in cultivating and harvesting many of the herbs and vegetables themselves, from fragrant basil and mint to crisp butterhead lettuce and peppery Japanese mustard greens. This hands-on journey provided a tangible connection for the students, teaching them firsthand where their food comes from and the care that goes into its growth.

The Aquaponics programme is a key part of the preschool's curriculum, offering a powerful example of sustainable food production. Through their work with the system, the children explore complex scientific concepts, develop problem-solving skills, and gain a practical understanding of resource efficiency and environmental stewardship. The Farm to Table event was a perfect culmination of this learning, allowing families to collaborate creatively in preparing and plating dishes like Cauliflower Wing Lettuce Wraps and a vibrant Chicken Salad.

From proud little chefs to joyful meals shared with family, the event was a celebration of curiosity, collaboration, and conscious living. It beautifully showcased how the lessons learned through our sustainable systems can lead to a deeper appreciation for nature and healthy living, nurturing the next generation of innovators and environmental stewards.